• 75minutes
  • 231calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsCopper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil (divided)

  2. 6 boneless skinless chicken breasts

  3. salt & fresh ground pepper

  4. 4 ounces white button mushrooms , wiped clean and sliced 1/4-inch thick

  5. 1 onion , sliced lengthwise 1/4-inch thick

  6. 2 celery ribs , strings removed, sliced crosswise 1/4-inch thick

  7. 1 large garlic clove , minced

  8. 1/4 cup dry white wine

  9. 2 cups chopped canned tomatoes

  10. 1/2 green bell peppers or 1/2 yellow bell pepper , seeds and ribs removed, sliced lengthwise 1/4-inch thick

  11. 1 1/2 teaspoons finely chopped fresh rosemary

  12. 1/4 cup chicken stock

Instructions Jump to Ingredients ↑

  1. Heat 1 T oil in medium skillet over high heat. Season chicken with salt & pepper. Cook in.

  2. the skillet until browned on both sides, about 6 minutes. Transfer to a plate.

  3. Wipe out skillet, and heat another tablespoon of olive oil. Add mushrooms and cook until.

  4. browned, about 5 minutes, set aside. Reduce heat to low.

  5. Heat remaining tablespoon of oil in skillet, add onion, celery, and garlic, cook stirring, until onion is translucent, about 8 minutes. DO NOT BURN GARLIC 6 Add wine, raise heat to high. Cook until wine is almost evaporated, about 30 seconds.

  6. Add tomatoes, yellow peppers, rosemary and stock. Season with salt & pepper. Stir to 8 combine. Add chicken and mushrooms, bring to a boil.

  7. Reduce heat to medium low, cover.

  8. and simmer until chicken is tender, about 30 minutes. Serve with your favorite pasta.


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